Directions:

Preheat oven to 325ºF.

In a large bowl, combine all juices, honey, oil, mint, citrus peels, salt, pepper, herbs and spices. Mix well. Add turkey to the mixture, turning a few times to cover with marinade. Top the turkey with sliced onions. Cover bowl with foil. Marinate turkey in the refrigerator for 3 to 8 hours.

When ready to roast, remove turkey from marinade and discard onions. Pour marinade into a saucepan and bring to a boil; boil for 5 minutes. Set aside.

Place turkey, breast side up, on a rack in a large shallow roasting pan (about 2-1/2 inches deep). Insert oven-safe meat thermometer into the thickest part of the thigh, being careful the pointed end does not touch the bone.

Roast turkey in a preheated oven about 2-3/4 to 3 hours. Baste turkey frequently with marinade as it cooks. If needed, loosely cover with light-weight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180ºF in the thigh, or 170ºF in the breast. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving.

Variations:

Nutritional analysis is based on skinless turkey.

Tips:

* Please carefully check the ingredients of these products to ensure they contain no gluten, if a gluten-free recipe required.